How to prepare a chicken curry with chilli, chilli paste, and ginger

You can prepare a curry in a large pot.

The sauce should be slightly thick, but not too thick and the flavour should be balanced between chilli and chilli.

This is important to make the curry a bit like a chicken chili, and not just a sauce made with chicken.

In fact, you can use the chilli sauce to make a more traditional chilli curry.

You can cook the curry in your oven, in a pot or in a crockpot, or in the microwave.

You may also cook it in a pressure cooker or on the stovetop.

You will need some chilli powder and some water to make it.

It’s best to use the most flavourful chilli that is available.

I like to use my favourite chilli in this recipe because it is sweet and flavourful.

This recipe is for an all-purpose curry.

It doesn’t have to be fancy.

For example, you could use the same ingredients for this recipe, but you would need a more subtle taste.

There are other recipes you can make for curry with different flavours.

If you like spicy food, you may like to try this recipe with chillies or other chillies.

To make the chillies, peel and grate some coriander seeds.

Cut the leaves into thin strips and put them into a small bowl.

Add the corianders, water and a pinch of salt.

Mix well and set aside.

In a small saucepan, heat a little oil.

Add half of the curry leaves and sauté for a minute.

Add more of the oil and stir well.

Add a little water to cover the curry.

Add fresh coriandra leaves, and cook for about five minutes.

Remove from heat and add the remaining curry leaves.

Taste the sauce.

If it’s too thick, add a little more water.

If not, add more coriandrines and stir again.

Taste and add more salt.

Add some curry powder and more chilli to taste.

Serve warm with rice or a bowl of noodles.

If your curry is too spicy, add some chopped ginger and chillies to the curry to bring out the flavour.

You could also use a bit of chili powder and garlic powder to taste, and then add a bit more salt to taste before serving.